This weeknight taco recipe is quick and easy while being high in protein and fiber. These chicken tacos include 43 grams (g) of protein per serving and are ready in just 30 minutes. The recipe ...

Coat nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and cook until browned, about 5 min.; flip. Reduce heat to medium-low; cover. Cook until no longer pink in ...

To serve, divide chicken and marinated avocado between four plates. Spoon radish salad over the avocado and drizzle everything with any remaining dressing.

With the blender running, drizzle the avocado oil in and slowly raise and lower the blender head a few times to thoroughly combine. Finely dice chicken, celery and red onion, and mince the parsley.